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Masters Degrees (Food Microbiology)

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Food is necessary for human survival, is an important source of pleasure, and plays an enormous role in the global economy. Microbes play an essential role in food preservation and safety, food for health and food biotechnology. Read more
Food is necessary for human survival, is an important source of pleasure, and plays an enormous role in the global economy. Microbes play an essential role in food preservation and safety, food for health and food biotechnology. These are growing areas in all global economies. UCC Microbiology has established a global reputation in food microbiology, based on its research profile and the impact of its graduates in the food industry.

This course covers the breadth of classical and modern food microbiology, including food safety and spoilage; food fermentation; food biotechnology; hygienic production of food; the impact of diet on health; the molecular mechanisms of infectious microbes and the role of the gut microbiota in human health. Students may also wish to take advantage of the limited number of optional industry placements which are available on this course for the research dissertation.

Visit the website: http://www.ucc.ie/en/ckr19/

Course Details

The MSc in Food Microbiology is a structured one-year full-time course which includes a six-month lab-based research dissertation. The aim of this course is to educate you to an MSc level in food microbiology, emphasising areas in which UCC engages actively in research, e.g. food biotechnology, food fermentations, food safety, food for health.

The course will give you the knowledge and skills to contribute to Irish and international food industries. Modules will be chosen with the approval of the Programme Board depending on your background.

After completing this course you will have:

- advanced theoretical education and practical training in the area of food microbiology
- greater knowledge and understanding of current issues in food microbiology
- laboratory research practice in food microbiology
- knowledge from different aspects of food microbiology and formulation of appropriate judgements on scientific research
- ability to survey scientific literature at a professional level
- knowledge, understanding and problem-solving skills to address practical issues in the food industry and work there at management level.

Further details on the content and modules are available on the Postgraduate College Calendar - http://www.ucc.ie/calendar/postgraduate/Masters/food/page06c.html

Format

Lectures and workshops are conducted between 9am and 6pm (Monday to Friday). Up to 138 lecture hours with approximately 70 additional directed study/reading hours can be expected. There are 38 hours of laboratory practicals/workshops, which may be carried out as half-day or full-day workshops. Students also complete a six-month lab-based research dissertation on a topic in the area of food microbiology, performed under the supervision of a member of staff and in some cases co-supervised by collaborating research centres. The project aims to enhance your laboratory skills and critical abilities in identifying, analysing and solving problems in scientific research and to develop your skills in communicating your results.

Placement and Study Abroad

Some placement opportunities exist for research projects to be carried out in collaboration with industry partners or at the Teagasc Food Research Centre, Moorepark in Fermoy.

Assessment

The course uses a variety of assessment methods. Most modules are assessed by in-term continuous assessment and/or end-of-year examinations. In-term exams can be either multiple choice type questions (MCQs) or written papers (normally 1.5h duration). Most modules include assignments, dissertation and reports as part of the assessment methodology. Modules that contain workshop/practical components are also assessed using written reports/assignments. The laboratory research project is assessed by a combination of laboratory performance, written report and oral presentation. The research project (MB6007) is written up in the form of a dissertation and approved by an external examiner.

Careers

The MSc in Food Microbiology is designed to equip graduates to work in a range of management, research and innovation roles within the Irish and international food, beverage and associated industries. Graduates will be in a position to support new product development, innovation and quality assurance functions in the dairy, meat, consumer foods, soft and alcoholic beverages and food ingredients sectors. Graduates will also be equipped to work in a range of other areas such as contract food-testing laboratories, the regulatory and consumer protection sectors. Graduates also have the option of proceeding to further studies at PhD level.

How to apply: http://www.ucc.ie/en/study/postgrad/how/

Funding and Scholarships

Information regarding funding and available scholarships can be found here: https://www.ucc.ie/en/cblgradschool/current/fundingandfinance/fundingscholarships/

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About the Master’s Degree. MP. 2. is a 2 year, course-based, full-time international research Master's Degree focused on Microbiology and related processes and Physicochemistry applied to food and wine Processes, offered by the. Read more

About the Master’s Degree

MP2 is a 2 year, course-based, full-time international research Master's Degree focused on Microbiology and related processes and Physicochemistry applied to food and wine Processes, offered by the University of Burgundy - Franche-Comté and AgroSup Dijon. This master aims at training future researchers and managers of the food and wine science and industry.

Indeed, today several factors influence and explain the dynamism of employment of researchers and managers in the field of the food science and food-processing industries:

  • the increase of the regulations and the control of agro-industries,
  • the changes of uses and technologies in the production and the elaboration of food,
  • the energy transition
  • Urgent need of innovation to meet the challenge to feed the whole planet in very close future.

Course content

The topic of the main courses of the first year of this international master will be the consumer’s perceptions of food and introduction to food and wine physical chemistry, microbiology and food processes. Then students will rapidly focus their courses (lectures, tutorials, practicals and projects) in biotechnology, analytical chemistry, physical chemistry, microbiology, mass transfer, food processes. Back to Dijon in the second year, the students have to choose an option to specialize in microbiology and microbiological processes or in physicochemistry applied to food and wine science. Finally they will have to perform a six months research internship in a laboratory (in France or in a foreign country) to validate a master thesis.

During the second semester of the first year all the students have to perform an international mobility in another European university through an Erasmus learning agreement.

Program description

Our approach is student-centered and participative. It combines lectures, seminars and practicals, workshops and individual/team projects. The modules below are indicative of those offered in this program. This list is based on the current organization and may change year to year in response to new needs in the food industry:

  • 1st year (60 credits)
  • 1st year, first semester (30 credits)

UE1-Toolbox (project management, statistics, mathematics, french-english, visits….)

UE2- Chemosensory perception, emotions, memory and food choices

UE3- Perception and sensory evaluation

UE4- Microbiology and Microbiological processes

UE5- Chemistry and Physical chemistry

 

  • 1st year, second semester (30 credits)

Units to be choose through a learning agreement with academic European partners through:

Analytical chemistry, biotechnology, bioinformatics, chemistry, microbiology, heat and mass transfer, physical chemistry, food technology and processing…..

 

  •  During the 1st year, students carry out a 2 months internship in a research laboratory or an industry.

 

  • 2nd year (60 credits)
  • 2st year, first semester (30 credits) students have to choose an option (1 or 2) to specialize in microbiology and microbiological processes (option 1) or in physical chemistry (option 2)

 

Option1:  New insigths in microbiology and food processes

UE1: Toolbox and project management

UE2A: Microbiology applied to food safety: pathogens and flora alterations

UE3A: Interactions and adaptations of microorganisms to their environments

UE4A: Food and wine design by the mean of microbiology

UE5A: Food processes and emerging technologies

 

Option1:  New insights in chemistry and physicochemistry for food design

UE1: Toolbox and project management

UE2B: Food and wine analysis

UE3B: Food and wine stability

UE4B: Food design by the mean of physicochemistry

UE5B: Chemistry and toxicology applied to food safety

 

  • 2st year, second semester (30 credits)

UE6: Training

During the 2nd year, students carry out a 6 months research internship (France or international) to validate a master thesis

 

About the University

The University “Bourgogne Franche – Comté” has been ranked 2nd best French University in the field of Food Sciences (Shangaï, 2017). Most of the lecturers and scientists involved in the Master’s program are members of the Food and Microbiological Processes research unit (UMR PAM). The PAM Research Centre plays a major role in scientific and technological advances in the field of food and wine. The joint scientific focus of all the members is to understand the physical, chemical, and biological phenomena that determine food quality with the ambition of developing new products and new food processes. In addition to the pedagogical team, international invited lecturers will be involved.

Funding and tuition fees

As an international postgraduate you will benefit from France’s low tuition fees and have access to a wide range of funding programs (Grants from I-SITE UBFC, ERASMUS, French embassies, AUF bursaries, etc.). You can also apply for funding from the Université Bourgogne Franche - Comté (25 grants in 2017).

Entry requirements

Applicants must hold a Bachelor’s Degree or equivalent (180 ECTS) in biology, food science, chemistry, physical chemistry or engineering science. Those having completed a Master’s Degree or equivalent (240 ECTS) related to biology, chemistry or physical chemistry can enter directly in the 2nd year.

Candidates should have good English proficiency (B2 required).

Career  

This Master’s Degree aims at providing students with job-relevant competencies and skills for a career as research project leader in academic laboratories, research institutes or R&D departments of international companies. The expertise will be in the field of microbiology and microbiological processes, chemistry and physical chemistry applied to food and wine science. Students will be encouraged to perform a PhD after this master degree

More Information

Facebook: https://www.facebook.com/AgrosupInternational/

LinkedIn: https://www.linkedin.com/company/11457379

YouTube: https://www.youtube.com/user/agrosupdijon



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Goal of the pro­gramme. Read more

Goal of the pro­gramme

Do you want to have an impact on what people will eat in the future? Would you like to know what makes food taste good, due to the raw materials and processing technologies? Do you want to know how we could improve the healthiness, safety, ecology and ethics of food and food processing? Are you interested in exploring innovations in food, such as "pulled oats" or using insects as food? If you answered yes, enrol in Food Sciences master’s programme.

The food industry is the 4th most important employer both in Finland and internationally. This industry is constantly looking for experts to solve new problems. With a Master’s degree in Food Sciences you could embark on a career in the food industry; in a food, agricultural or environmental control laboratory; as a teacher, researcher, or self-employed entrepreneur; or as an expert in government ministries or other expert organisations.

As a master in Food Sciences you will be able to help the food industry develop and renew itself, since you will possess know-how on:

  • Raw materials and processes, including their theoretical basics
  • Different food constituents and their impact on food quality
  • Factors that ensure good quality and food safety

You can enrol in the Food Sciences masters' programme if you hold a bachelors' degree in Food Sciences or in Molecular Biosciences. You can also apply to the programme if you have a bachelors' degree in a related area of the natural sciences from a Finnish or foreign university, or if you have a degree from a Finnish university of applied sciences within food sciences or other related areas of the natural sciences.

Your studies in the Food Sciences masters' programme will offer you a broad education covering courses in the composition and processing of food, in the structures and chemical reactions of food proteins, lipids and carbohydrates, and in food legislation and the safety of food additives.

Further information about the studies on the Master's programme website.

Pro­gramme con­tents

Food Sciences on the Viikki campus is a nationally unique programme that covers the whole food production chain from primary production via food processing to consumers. Food Sciences is an internationally appreciated field of education: food research at the University of Helsinki has been highly ranked.

Your masters' studies in food sciences will enable you to make an impact on the the creation of innovative solutions for the whole chain of food production. You will:

  • Study the theory and applications of the broad area of food sciences in lecture courses and in group work 
  • Increase your knowledge of food composition, processing, structure, and legislation
  • Deepen your knowledge of how the reactions of different food components, production processes and packaging affect the structure, sensory quality, healthiness and safety of animal and plant based foods
  • Learn laboratory working skills
  • Acquire employment skills for example by training in the food industry

Se­lec­tion of the study track

You can affect the sort of expertise you would like to gain. You can tailor your Master’s degree by choosing special studies in food chemistry, food technology, and in the science and technology relating to meat, dairy and cereals.

You can also complement your expertise in food sciences with, for example, studies in food development, food safety, food research and analysis, economics, marketing, sustainable food production, microbiology, biotechnology or nutrition.



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This degree focuses on food analysis and food microbiology as well as product development and quality control. You'll be taught by members of staff who are active within the Institute of Food Science and Technology, and are regularly involved in the food industry as expert consultants. Read more
This degree focuses on food analysis and food microbiology as well as product development and quality control. You'll be taught by members of staff who are active within the Institute of Food Science and Technology, and are regularly involved in the food industry as expert consultants. You'll also learn from our food business development colleagues to gain experience in the industry through work placements. In the most recent (2014-15) Destinations of Leavers from Higher Education (DLHE) survey, 100% of graduates from this course were in work or further study within six months.

More about this course

This food science degree provides advanced study opportunities that build on your previous experience in an appropriate first degree course enabling the upgrade of existing qualifications, while also developing knowledge and skills.

The course team has particular expertise in food analysis, food microbiology and including food safety, spoilage and fermentations, product development and quality control, as well as an excellent understanding of food sustainability, food policy and nutrition.

This expertise is reflected in the range of modules offered in the MSc with analytical facilities available for study and research, and opportunities to be involved in food analysis, food product development and food manufacturing projects.

The Microbiology Research Unit team provides vital support and research topics for the dissertation element of the course and other staff members are involved in food manufacturing consultancy. London Metropolitan University has an excellent research profile, with food science staff publishing in highly rated journals and supervising PhD students appearing on radio and television as experts.

The structure of the course gives you the essential knowledge and skills for your future career. You can choose to emphasise laboratory-based subjects such as food microbiology and food analysis or areas such as quality assurance or food production and development including sensory analysis. The course develops your knowledge of food manufacturing and processing, analysis and testing packaging, storage, distribution, legal aspects, sustainability and food security.

You'll ultimately become an independent researcher or potential manager, with the ability to critically evaluate food science and apply it to new situations, following either an academic or an industrial related career path.

The assessment strategy for this course not only assesses your knowledge, understanding and abilities but provides a wide range of experience particularly in key skill areas to prepare you for your future career in different areas of the food industry.

You'll gain experience in critical analysis, literature searches, poster presentations, data handling, and analysis and practical skills. Assessments comprise of written assignments, laboratory logs and poster presentations, and there are two exams. Students undertake a research project and submit a final dissertation that is defended in an oral exam.

Professional accreditation

The course is fully accredited by the Institute of Food Science and Technology (IFST). Students are encouraged to join the IFST as associate members and to attend meetings or industrial visits that the Institute organises. They may transfer to full membership after graduation and a period of professional experience. Membership of IFST allows access to specialist publications, meetings and an international network of food scientists and technologists.

Modular structure

The modules listed below are for the academic year 2016/17 and represent the course modules at this time. Modules and module details (including, but not limited to, location and time) are subject to change over time.

Year 1 modules include:
-Advanced Food Analysis (core, 20 credits)
-Advanced Food Processing (core, 20 credits)
-Food Microbiology and Safety (core, 20 credits)
-Food Product Development and Sensory Analysis (core, 20 credits)
-Food Safety and Quality Management (core, 20 credits)
-Food Science Research Dissertation (core, 60 credits)
-Scientific Research Methodology (core, 20 credits)
-Food Science Industrial Placement (option, 20 credits)

After the course

The food industry is the UK’s largest manufacturing sector and there is a massive demand for qualified professionals. The skills and knowledge developed in your MSc will enhance your career opportunities in food and related industries including manufacturing, product development, marketing, environmental health, consultancy, research or education. Graduates are also well prepared for research and for postgraduate study (PhD). Interview practice with industry support and CV development is also integrated into the course.

Our recent MSc graduates have gone on to join the following positions and companies:
-Food technologist – Haydens Bakery
-Technical legislation coordinator – United Biscuits
-Process development – Bakkavor
-Technical team member – Food Partners Group
-Quality control – Nestlé
-Nutritionist and quality analyst – Krush Global
-Business development manager – Kerry Group
-Consumer technologist – Wealmoor Ltd
-Microbiology technician – GlaxoSmithKline
-Confectionary development – Sainsbury’s
-Technical team manager – Nature’s Way Foods
-Lecturers and researchers – London Metropolitan University, Coventry University, Kyushu University, University of Trinidad and Tobago, University of Melbourne

Moving to one campus

Between 2016 and 2020 we're investing £125 million in the London Metropolitan University campus, moving all of our activity to our current Holloway campus in Islington, north London. This will mean the teaching location of some courses will change over time.

Whether you will be affected will depend on the duration of your course, when you start and your mode of study. The earliest moves affecting new students will be in September 2017. This may mean you begin your course at one location, but over the duration of the course you are relocated to one of our other campuses. Our intention is that no full-time student will change campus more than once during a course of typical duration.

All students will benefit from our move to one campus, which will allow us to develop state-of-the-art facilities, flexible teaching areas and stunning social spaces.

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About the Master’s Degree. MP2 is a 2 year, course-based, full-time international research Master's Degree focused on Microbiology and related processes and Physicochemistry applied to food and wine Processes, offered by the. Read more

About the Master’s Degree

MP2 is a 2 year, course-based, full-time international research Master's Degree focused on Microbiology and related processes and Physicochemistry applied to food and wine Processes, offered by the University of Burgundy - Franche-Comté and AgroSup Dijon. This master aims at training future researchers and managers of the food and wine science and industry.

Indeed, today several factors influence and explain the dynamism of employment of researchers and managers in the field of the food science and food-processing industries:

  • the increase of the regulations and the control of agro-industries,
  • the changes of uses and technologies in the production and the elaboration of food,
  • the energy transition
  • Urgent need of innovation to meet the challenge to feed the whole planet in very close future.

Course content

The topic of the main courses of the first year of this international master will be the consumer’s perceptions of food and introduction to food and wine physical chemistry, microbiology and food processes. Then students will rapidly focus their courses (lectures, tutorials, practicals and projects) in biotechnology, analytical chemistry, physical chemistry, microbiology, mass transfer, food processes. Back to Dijon in the second year, the students have to choose an option to specialize in microbiology and microbiological processes or in physicochemistry applied to food and wine science. Finally they will have to perform a six months research internship in a laboratory (in France or in a foreign country) to validate a master thesis.

During the second semester of the first year all the students have to perform an international mobility in another European university through an Erasmus learning agreement.

Program description

Our approach is student-centered and participative. It combines lectures, seminars and practicals, workshops and individual/team projects. The modules below are indicative of those offered in this program. This list is based on the current organization and may change year to year in response to new needs in the food industry:

  • 1st year (60 credits)
  • 1st year, first semester (30 credits)

UE1-Toolbox (project management, statistics, mathematics, french-english, visits….)

UE2- Chemosensory perception, emotions, memory and food choices

UE3- Perception and sensory evaluation

UE4- Microbiology and Microbiological processes

UE5- Chemistry and Physical chemistry

 

  • 1st year, second semester (30 credits)

Units to be choose through a learning agreement with academic European partners through:

Analytical chemistry, biotechnology, bioinformatics, chemistry, microbiology, heat and mass transfer, physical chemistry, food technology and processing…..

 

  •  During the 1st year, students carry out a 2 months internship in a research laboratory or an industry.

 

  • 2nd year (60 credits)
  • 2st year, first semester (30 credits) students have to choose an option (1 or 2) to specialize in microbiology and microbiological processes (option 1) or in physical chemistry (option 2)

 

Option1:  New insigths in microbiology and food processes

UE1: Toolbox and project management

UE2A: Microbiology applied to food safety: pathogens and flora alterations

UE3A: Interactions and adaptations of microorganisms to their environments

UE4A: Food and wine design by the mean of microbiology

UE5A: Food processes and emerging technologies

 

Option1:  New insights in chemistry and physicochemistry for food design

UE1: Toolbox and project management

UE2B: Food and wine analysis

UE3B: Food and wine stability

UE4B: Food design by the mean of physicochemistry

UE5B: Chemistry and toxicology applied to food safety

 

  • 2st year, second semester (30 credits)

UE6: Training

During the 2nd year, students carry out a 6 months research internship (France or international) to validate a master thesis

 

About the University

The University “Bourgogne Franche – Comté” has been ranked 2nd best French University in the field of Food Sciences (Shangaï, 2017). Most of the lecturers and scientists involved in the Master’s program are members of the Food and Microbiological Processes research unit (UMR PAM). The PAM Research Centre plays a major role in scientific and technological advances in the field of food and wine. The joint scientific focus of all the members is to understand the physical, chemical, and biological phenomena that determine food quality with the ambition of developing new products and new food processes. In addition to the pedagogical team, international invited lecturers will be involved.

Funding and tuition fees

As an international postgraduate you will benefit from France’s low tuition fees and have access to a wide range of funding programs (Grants from I-SITE UBFC, ERASMUS, French embassies, AUF bursaries, etc.). You can also apply for funding from the Université Bourgogne Franche - Comté (25 grants in 2017).

Entry requirements

Applicants must hold a Bachelor’s Degree or equivalent (180 ECTS) in biology, food science, chemistry, physical chemistry or engineering science. Those having completed a Master’s Degree or equivalent (240 ECTS) related to biology, chemistry or physical chemistry can enter directly in the 2nd year.

Candidates should have good English proficiency (B2 required).

Career  

This Master’s Degree aims at providing students with job-relevant competencies and skills for a career as research project leader in academic laboratories, research institutes or R&D departments of international companies. The expertise will be in the field of microbiology and microbiological processes, chemistry and physical chemistry applied to food and wine science. Students will be encouraged to perform a PhD after this master degree

more it

https://www.facebook.com/AgrosupInternational/



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Wageningen University & Research is one of the leading centres in Food Science and Technology in Europe and the world. The Food Safety programme of the university was the first MSc in Food Safety worldwide. Read more

Wageningen University & Research is one of the leading centres in Food Science and Technology in Europe and the world. The Food Safety programme of the university was the first MSc in Food Safety worldwide. The programme is unique, with a highly integrated approach to the field of food safety.

Most other programmes in this field focus on the technological aspects of food safety or focus on the interaction of food safety and food quality. The programme in Wageningen focuses on the technical aspects, as well as on the legal aspects of food safety and integrates these in Food Safety Management.

Study programme

Wageningen University is one of the few universities in Europe with the ability to offer education and research in all fields of food safety. This includes not only technical disciplines such as microbiology and toxicology, but also the legal, economic, risk management and communication aspects of food safety.

On the programme Food Safety page you can find the general outline of the programme and more detailed information about courses, theses and internships.

Specialisations

Within the master programme you can choose one of the following Specialisations to meet your personal interests.

Your future career

The programme is aimed to provide the market with graduates that can work as a food safety specialist in the food industry, governmental organisations, product associations or federations, food inspection services or similar, research institutes or specialized law agencies. Read more about career perspectives and opportunities after finishing the programme.

Related programmes:

MSc Food Quality Management

MSc Food Technology 

MSc Nutrition and Health



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Admission Notice now available. - check at. http://www.unipd.it/en/biotecnologie-alimentazione. http://www.unipd.it/en/how-apply. Read more

Admission Notice now available

- check at

http://www.unipd.it/en/biotecnologie-alimentazione

http://www.unipd.it/en/how-apply

Instructions in English:

http://www.unipd.it/en/educational-offer/second-cycle-degrees/school-of-agricultural-sciences-and-veterinary-medicine?ordinamento=2011&key=IF0362

.

Biotechnologies for Food Science

In the 2016-2017 academic year, the University of Padova inaugurated a new curriculum of the Master Degree “Biotechnology applied to Food Security and Nutrition” (Second Cycle Degree) entitled “Biotechnologies for Food Science " to be entirely taught in English.

The “Biotechnologies for Food Science " Master degree (MSc) is an interdisciplinary and research-oriented Master of Science Programme and explores how to produce healthier and safer food following a cross-cutting, farm/field-to-fork approach. It is focused on the application of advanced biotechnologies in food production and safety and it is the ideal trait-d’union between the requests of consumers, of producers in the agro-food sector and research applied to production and food-safety.

The course has a strong component on cutting-edge methods, such as genomics, bioinformatics, proteomics, metabolomics, nanotechnologies, all in the context of animal and crop production as well as food quality and safety. Theoretical lessons are mixed with practical training, offering hands-on experience in advanced DNA, RNA, and protein analysis together with substantial lab sessions in bioinformatics. Lectures will deal with food production, hygiene and quality, molecular methods of agro-food analyses, effects of agro-biotech products on human beings and environments. Moreover environmental stresses, disease mechanisms, pathogens and pests will be treated as essential to understand how to protect crop and farm animals and how food might impact on human health: the lectures move across animal infectious disease, immunology, microbiology, plant pests and pathogens as well as abiotic stresses to show how biotechnology might help preventing disease and improve food production. As consumers are increasingly worried about the presence of contaminants in food and on the real origin of what they eat; the Programme includes a course in food toxicology and regulation, and one on traceability for food authentication.

Our Programme is based at the Agripolis campus, where are located four departments of the School of Agriculture and Veterinary Medicine of the University of Padova, all of which contribute to the MSc course, offering the best opportunities for a rich, cross-disciplinary experience in a highly qualified scientific environment.

Who is the MSc candidate?

This programme is open to Italian and foreign students from the EU and abroad, interested in learning and implementing effective value-added practices for the production of high-quality food products both in the EU and in international markets. English knowledge must be minimum at B2 level (CEFR). Applying students might possibly have a three-year Bachelor’s degree in a field connected with the Master’s curriculum. Good background in molecular biology, biochemistry, and microbiology is requested.

How is the programme organised?

Biotechnologies for Food Science is a 2-year Master programme (120 ECTS, equivalent to a Master of Science). Requirements for graduation include courses and preparation and defense of the Master thesis. Students will be encouraged to spend a period of their studies abroad, through Erasmus+ or other local programmes and agreements. Financial support to meet part of the cost for thesis work is granted to best students.

Visit the MSc “Biotechnologies for Food Science” page on the Università di Padova web-site (http://www.unipd.it/en/biotecnologie-alimentazione) for more details.

Teaching methods

Teaching takes place in an international environment and includes lectures and laboratory activities, practical exercises and seminars by experts; opportunities for intensive tutoring and for master thesis-related stages of at least six months duration will be available with outstanding companies in the sector of the food industry or with other relevant organisations in the private or public sphere. The Programme assists students to find suitable internship opportunities with qualified laboratories in Italy and abroad.

Examinations are written or oral and assess students’ participation also through reports, presentations, and group work.

Course structure

First year

During the first year of the programme the student will acquire knowledge on animal and crop genomics, focusing on the most advanced methods for high throughput genomic analysis (transcriptomics, genome-wide SNP analysis, epigenomics) and on the most recent approaches for selective breeding (genomic selection, genomic prediction). In parallel, the student will learn how bioinformatics tools might be applied to manage large sets of data, how biological data bases are organized and how to link different types of data. Extensive practical training in bioinformatics will be offered with various sessions in a dedicated lab. Food-borne pathogens and the positive role of microorganisms in food processes will be examined in an integrated microbiology course, while the molecular basis of pathology, host-response to infection, epidemiology, and diagnostics of transmissible diseases will form the basis of two courses. A course on biotechnology for crop production will introduce the molecular and physiological basis of crop production. Biotechnological approaches to improve crop yield, with particular attention to fruit production, and to reduce impact of abiotic stresses will examined. Molecular tools for food traceability and an intensive practical lab in DNA/RNA/protein analysis applied to food control will conclude the first year.

Second year

In the second year, the first semester have three courses. One will focus on novel technologies (proteomics, metabolomics, nanotechnology) and their application to food production. A second one will extend knowledge on plant biotechnology exploring advanced technologies for crop disease and pest management. A third one will deal with contaminants in food and food legislation. The second semester is completely dedicated to lab internship. It is possible to join a research lab in the campus or to have a working stage in the private sector.

link to the Campus descriptions:

http://youtu.be/gR4qcWUXvGg

Scholarships and Fee Waivers

The University of Padova, the Veneto Region and other organisations offer various scholarship schemes to support students. Below is a list of the funding opportunities that are most often used by international students in Padova.

You can find more information below and on our website here: http://www.unipd.it/en/studying-padova/funding-and-fees/scholarships

You can find more information on fee waivers here: http://www.unipd.it/en/fee-waivers



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The Higher Diploma in Food Science and Technology will provide you with an excellent education in various aspects of food science, food technology and food microbiology. Read more
The Higher Diploma in Food Science and Technology will provide you with an excellent education in various aspects of food science, food technology and food microbiology.

Subjects that you will cover during the course include:

- food proteins
- food fats
- food macromolecules
- sensory science
- food packaging
- food processing and preservation
- food microbiology

UCC has a 100-year history of teaching and research in the food sciences and is currently one of Europe’s largest multidisciplinary education and research institutions. You will be taught by world-class academics who work in all aspects of food science.

Our first-rate facilities include extensive and well-equipped laboratories and a large pilot plant with excellent dairy, meat and bakery facilities, in addition to a unique pilot-scale brewery.

Visit the website: http://www.ucc.ie/en/cko06/

Course Details

On successful completion of this course, you will be able to:

- apply the principles of food chemistry and technology and food microbiology to food systems
- demonstrate an ability to perform selected techniques in food analysis
- develop the capacity to undertake lifelong learning
- communicate effectively with the food industry and with society at large.

Format

The course is one year full time, or two years part time.

Students take taught modules to the value of 60 credits as follows:
FS3002 Chemistry of Food Proteins (5 credits)
FS3003 Chemistry and Technology of Oils and Fats (5 credits)
FS3004 Sensory Analysis, Flavour and Colour (5 credits)
FS3005 Macromolecules and Rheology (5 credits)
FS3006 Food Processing and Preservation (10 credits)
FS3007 Dairy Product Technology (5 credits)
FS3008 Fundamentals of Food Packaging (5 credits)
FS3012 Library Project (10 credits)
MB3003 Food and Industrial Microbiology I (5 credits)
MB3014 Food and Industrial Microbiology II (5 credits)

Assessment

Assessment is principally by end-of-semester written examinations. There are also some elements of continuous assessment.

Careers

On successful completion of this course, you will have a solid foundation in food science. You will also understand the principles and practical application of the processing and preservation technologies used in the food industry. You can use your knowledge as a basis for further study or for employment in food-related industries.

How to apply: http://www.ucc.ie/en/study/postgrad/how/

Funding and Scholarships

Information regarding funding and available scholarships can be found here: https://www.ucc.ie/en/cblgradschool/current/fundingandfinance/fundingscholarships/

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Food security. a global concern. There has never been a more urgent need to train food security researchers who are equipped with skills in agronomy, plant pathology, plant disease and plant genetics, and knowledge of modern agricultural systems and agricultural policy. Read more

Food security: a global concern

There has never been a more urgent need to train food security researchers who are equipped with skills in agronomy, plant pathology, plant disease and plant genetics, and knowledge of modern agricultural systems and agricultural policy. As outlined in The Royal Society’s 2009 report Reaping the Benefits: science and the sustainable intensification of global agriculture, it is of vital importance that we increase crop yields significantly over the next 50 years, while also decreasing our dependency on chemical intervention and fertilizers.

Meeting the challenge of sustainable agriculture

This interdisciplinary programme was developed in collaboration with a variety of stakeholders, including: the agricultural industry, government agencies (including Department for Environment, Food and Rural Affairs (defra) and The Food and Environment Research Agency (fera)), and farmers and food manufacturers. Research-led teaching in molecular plant pathology, plant sciences, and microbiology is strongly supplemented by Rothamsted Research, North Wyke expertise in grassland management, soil science, and sustainable farming systems. The combination of expertise in both arable and pastureland systems ensures a truly rounded learning experience. Leading social scientists also provide valuable input on land use and economic practices in rural areas.

The curriculum is designed to address critical shortages of experts capable of working in government agencies, agriculture, and the food industry as researchers, advisers, policy developers, and managers. The programme provides opportunities to gain industrial and practical experience and observe food security issues first-hand during field trips.

Expert teaching

Teaching is enriched by expert contributions from a broad cross-section of the industry. Scientific staff from Fera provide specialist lectures as part of the Crop Security module, members of the Plant Health Inspectorate cover field aspects of plant pathology, and a LEAF1 farmer addresses agricultural systems and the realities of food production using integrated farm management. In addition, teaching staff from the University and BBSRC Rothamsted-North Wyke will draw on material and experiences from their academic research and scientific links with industry.

Industrial and practical experience

All students will have opportunities to gain industrial and practical experiences. Teaching visits will be made to the Plant Health Inspectorate in Cornwall to see quarantine management of Phytophthora, and to a local LEAF farm to review the challenges and approaches to food production in integrated farm management systems. You will gain specialised experience in practical science or policy making through a dissertation or project placement with external agencies. Defra and Fera, for example, are offering five dissertation and/or project placements annually.

Programme structure

The programme is made up of modules. The list of modules may include the following;

  • Professional Skills;
  • Research Project;
  • Sustainable Land Use in Grassland Agriculture;
  • Crop Security;
  • Sustainable Livestock and Fisheries;
  • Political Economy of Food and Agriculture
  • Research and Knowledge Transfer for Food Security and Sustainable Agriculture

The modules listed here provide examples of what you can expect to learn on this degree course based on recent academic teaching. The precise modules available to you in future years may vary depending on staff availability and research interests, new topics of study, timetabling and student demand. Please see the website for an up to date list (http://www.exeter.ac.uk/postgraduate/taught/biosciences/foodsecurity/#Programme-structure)

Addressing a skills shortage to tackle global food security

The MSc Food Security and Sustainable Agriculture curriculum has been designed in collaboration with the agricultural industry to tackle the skills shortage that exists in this vital interdisciplinary area. This programme will provide the highly skilled individuals required in government agencies, agriculture and food industries for critical roles in scientific research, advice, evaluation, policy development and implementation tackling the challenges of food security.

Global horizons

With food security and sustainable agriculture a global concern, opportunities for specialists in the areas of agronomy, plant pathology, plant disease and plant improvement will be worldwide. By combining expertise across the natural, social and political sciences, this programme provides valuable interdisciplinary knowledge and skills in both arable and pastureland systems. Graduates will be prepared to take on the global challenges of food security and sustainable agriculture, being able to adapt to farming systems across the world and identify cross-disciplinary solutions to local agricultural problems.

Learning enhanced by industry

The programme is enriched by expert contributions from a broad cross-section of the industry, with specialist lectures, teaching visits to observe the practical application of techniques, and industrial placement opportunities for project work or dissertations in practical science or policy making.



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[General Information]]. A course-based professional program, designed to meet the worldwide demand for professional post-graduates by government and private industry. Read more
[General Information]]
A course-based professional program, designed to meet the worldwide demand for professional post-graduates by government and private industry.

The Master of Food Science (MFS) program was launched in 2007 as complementary to the existing and highly respected M.Sc. and Ph.D food science programs. While the M.Sc. program has a research focus and is well suited for those who are interested in a career in research, the Master of Food Science meets the worldwide demand for graduates of advanced degrees for government and private industry involved in the large-scale manufacturing and/or distribution of food products.

The program will develop competencies in a variety of areas, including:
- Recent advances in food chemistry, microbiology, analysis, processing, biotechnology, toxicology, research methodologies and sensory evaluation and how these impact on food production, quality, and safety.
- Key factors influencing the various aspects of production, processing, and marketing of foods in a global context, including socioeconomic, political, and cultural perspectives.
- Regulatory requirements for the production, processing, and distribution of safe, wholesome, and nutritious food.
- Requirements for the development of food products with the required quality and safety attributes.
- Design of processes and HACCP plans for the production of safe food products.
- Methods used to sample, inspect, and characterize foods with regard to their safety, composition and quality.

Career Prospects

Our graduates have been successfully employed by variety of industries and are working in different areas and in positions such as Quality Assurance Coordinator, Quality Control Manager, Technical Director, Research and Development Specialist, Product Design Specialist, Process Scientist and Consultant.

Quick Facts

- Degree: Master of Food Science
- Specialization: Food Science
- Subject: Agriculture and Forestry
- Mode of delivery: On campus
- Program components: Coursework only
- Faculty: Faculty of Land and Food Systems

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Food Technology at Ghent. -Inter-university programme - Joint degree offered by the two leading universities in Flanders. -High-level research-based education to solve food security problems in developing countries. Read more
Food Technology at Ghent:
-Inter-university programme - Joint degree offered by the two leading universities in Flanders.
-High-level research-based education to solve food security problems in developing countries.
-Farm to fork multi-disciplinary approach.

Food should not only be produced, it should also be delivered to the ultimate consumer in an acceptable form if it is to fulfil its nutritional destiny. To bring foods to the consumer in an acceptable form, on the one hand processing technologies are used to convert edible raw materials into foods with decreased inherent stability; on the other hand preservation technologies are required to increase the stability and shelf life of foods.

Based on these considerations two technological dimensions are the key objectives: the transformation (processing) of raw materials into products suited for human consumption and the role of postharvest and food preservation unit operations in delivering safe and nutritious foods to the end consumer.

Structure

Semester 1 (Sept-Jan)
-Preceded by introduction courses.
-Food Science and Food Engineering at UGent.
Semester 2 (Febr-June)
-Food Science and Food Engineering at KULeuven.
Semester 3 (Sept-Jan) and Semester 4 (Febr-June)
-Major in Food Science and Technology (UGent).
OR
-Major in Postharvest and Food Preservation and Engineering (KULeuven).
-Tailor-made sub programme including elective courses.
-Master dissertation at the university of the major.

Learning outcomes

Our programme will prepare you to become professionals in areas of food technology to equip future personnel with the necessary technical and managerial knowledge, skills and attitudes, which is required to successfully contribute to solving problems related to food security. The programme particularly focuses on countries where food security is a current and future major concern and key challenge.

Other admission requirements

Each application will be evaluated by the Educational Committee for admission. Applicants are fluent in English (written and oral). Candidates from countries where English is not the language of instruction need to have obtained a score of at least 550 on the paper-based TOEFL test (or a score of at least 80 on a internet-based TOEFL test) or at least 6,5 on the IELTS test.

Direct access is given to students who are, based on the specific entrance requirements of those programmes, directly admitted to the Master of Science in Bioscience Engineering: Food Science and Technology (Master of Science in de Bio-ingenieurswetenschappen: Levensmiddelentechnologie) at KU Leuven or to the Master of Science in Bioscience Engineering: Food Science and Nutrition (Master of Science in de Bio-ingenieurswetenschappen: Levensmiddelenwetenschappen en Voeding) at UGent.

Access is given to students who are, based on the specific entrance requirements of those programmes, admitted to the Master of Science in Bioscience Engineering: Food Science and Technology (Master of Science in de Bio-ingenieurswetenschappen: Levensmiddelentechnologie) at KU Leuven or to the Master of Science in Bioscience Engineering: Food Science and Nutrition (Master of Science in de Bio-ingenieurswetenschappen: Levensmiddelenwetenschappen en Voeding) at UGent after successful completion of a preparatory programme (15 to 60 credits) or transitional programme (45 to 90 credits).

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About the Master’s Degree. P²food is a 2 year, course-based, full-time international research Master's Degree focused on the physiological and psychological determinants of food choice, offered by the. Read more

About the Master’s Degree

P²food is a 2 year, course-based, full-time international research Master's Degree focused on the physiological and psychological determinants of food choice, offered by the University of Burgundy - Franche-Comté and AgroSup Dijon.

 

Course content

Food plays a much bigger role in consumers' lives than simply feeding them. Each day, humans make several food choices. Their diet has considerable impact on their nutritional status and health, but also on the environment.

A greater understanding of the reasons for consumers' choice of foods is needed in order to set up effective programs and develop new products, to improve dietary patterns in line with recommendations, and to increase food sustainability. Although seemingly simple, food choices are complex behaviors that depend on many factors and their interactions. In this Master’s Degree, a key focus is placed on the physiological and psychological factors of food choice.

 

As a student in this Master’s program, you will gain in-depth knowledge about food properties and fundamental insights about human food behavior. You will acquire sensory and consumer research methodology. You will come to understand the mechanisms of hunger, satiety and satiation, and the factors involved in palatability. You will study the influence of stress and mood on food behaviors, and explore the ways in which cultural context influences food choices. You will examine the importance of representation and consumer attitudes towards food, as well as the reasons for resistance to dietary change. You will understand why it is necessary to take on this issue in an interdisciplinary way.

 

Program description

Our approach is student-centered and participative. It combines lectures, seminars and practicals, workshops and individual/team projects. The modules below are indicative of those offered in this program. This list is based on the current organization and may change year to year in response to new needs in the food industry:

 

1st year (60 credits)

1st Semester:

  • Unit 1~: Methodology and tools 
  • Unit 2~: : Chemosensory perception, emotions, memory and food choices
  • Unit 3: Perception and sensory evaluation
  • Unit 4 :Microbiology and microbiological process
  • Unit 5: Food Chemistry and physiochemistry

2nd Semester:

  • Unit 6: Introduction to Psychology
  • Unit 7: Nutritional composition and information
  • Unit 8: Physiological regulation of eating behavior
  • Unit 9 : Professionalization
  • Unit 10 : internship (2 months)*

* 1st year research internship is 8 weeks long, in January-February.

2nd year (60 credits)

  • U12: Chemosensory determinants of food perception
  • U13: Cognitive processes implied in food perception and consumption
  • U14: Brain and food consumption
  • U15: Dynamics of feeding behavior over a lifetime
  • U16: Research methodology and training, including a research project 

During the 2nd year, students carry out a 6 month research internship.

About the University

The University “Bourgogne Franche – Comté” has been ranked 2nd best French University in the field of Food Sciences (Shangaï, 2017). Most of the lecturers and scientists involved in the Master’s program are members of the Research Center for Taste and Feeding Behavior (CSGA), an internationally renowned research center dedicated to interdisciplinary research on chemosensory perception and food consumption behavior. In addition to the pedagogical team, international invited lecturers will be involved.

Funding and tuition fees

As an international postgraduate you will benefit from France’s low tuition fees and have access to a wide range of funding programs (Grants from French embassies, AUF bursaries, etc.). You can also apply for funding from the Université Bourgogne Franche - Comté (25 grants in 2017).

 

Career  

This Master’s Degree aims at providing students with job-relevant competencies and skills for a career in industry (project leader or research engineer in nutrition; consumer science and R&D departments of international companies) or an academic position (food and consumer research; sensory and cognitive neuroscience research; food, nutrition and health research, etc.)

 More Information

Facebook: https://www.facebook.com/AgrosupInternational/

LinkedIn: https://www.linkedin.com/company/11457379

YouTube: https://www.youtube.com/user/agrosupdijon



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Using engineering principles, food process engineers develop, analyse and optimise operations, assisting in new product development and helping to improve food processing, nutrition composition, preservation and packaging. Read more

Invest in your future

Using engineering principles, food process engineers develop, analyse and optimise operations, assisting in new product development and helping to improve food processing, nutrition composition, preservation and packaging.

With technical, regulatory, ethical and business knowledge, graduates of the Master of Engineering Studies in Food Process Engineering are well equipped to pursue careers in the food industry, where their work can help to improve profit margins and increase market share.

Graduates can pursue careers not only in the food industry, but in universities and regulatory agencies. The completion of the 'Research masters' programme can also lead to further studies for a PhD.

Programme Structure

Taught or Research (120 points)
The Food Process Engineering specialisation is offered as either a research masters (two courses plus a research portfolio), or a taught masters (four courses plus a research project).

Electives

Elective enrolments may depend on your prior study and professional experience, but ultimately, choosing the appropriate courses and topics can allow you to concentrate on and develop strengths in your energy field of choice.

Our broad list of electives include courses in:
• Applied Microbiology and Biotechnology
• Food Process Engineering
• Engineering Biotechnology
• Advanced Food Process Technology
• Advanced Food Process Engineering
• Food Process Systems Engineering
• Food Processing
• Food Safety
• Food Science
• Advanced Food Science

Next generation research at the Faculty of Engineering

The Faculty of Engineering is dedicated to providing you with all the facilities, flexibility and support needed for you to develop the skills needed for the workforce. We boast research themes and programmes that provoke interdisciplinary projects, bringing together expertise from our five departments, other faculties, and industry partners and research organisations. Collaborative study is strongly encouraged – postgraduates in particular have the benefit of experiencing cohorts with diverse academic and industry backgrounds.

You will gain access to world-renowned experts who actively demonstrate the positive impacts research have on society. High-performance equipment and labs beyond industry standards are at your fingertips. Our facilities extend beyond study hours – we take pride in our involvement in student events and associations across the University, and are dedicated to providing you with academic, personal and career advice. We encourage you to take advantage of our resources, and use them to expand the possibilities of your research and career path.

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Unique in New Zealand. The breadth and depth of Massey University’s postgraduate microbiology programme is unique in New Zealand. Read more

Unique in New Zealand

The breadth and depth of Massey University’s postgraduate microbiology programme is unique in New Zealand.

Find out more about the Master of Science parent structure.

The Massey University Master of Science (Microbiology) is a multi-disciplinary postgraduate qualification that will give you the research skills to move up the hierarchy of your career, or move onto more in-depth research.

Let our expertise become yours

You will learn from world-leading specialists in microbiology and related areas like biochemistry, genetics, biotechnology, food science, plant pathology, immunology and epidemiology.

At Massey we use a diverse range of molecular, cellular, plant and animal model tools to investigate the molecular biology of diseases. We also use metagenomics and other advanced genomic technologies to study microbial communities in the environment, including those that may be health threat if found in food or medical environments.

Our biomedical interests are diverse. We research the mechanisms of neurological, skeletal and muscular disorders, infectious microbial diseases and cancer.

World-leading facilities

Facilities available to you include our microscopy and imaging centre, genomics and dna sequencing facility, protein analysis suite (mass spectroscopy, x-ray crystallography, nmr), bioreactors and fermentation facilities.

An essential science

Microbiology is an essential science that helps us understand the microbes in the environment, including those that dwell in the soil, air and water, in our food and inside people, animals and plants.

Understanding microbiology can:

  • improve safety and success of food and beverage production and fermentation
  • help prevent infectious diseases through development of novel antibiotics and vaccines
  • use of “good” microbes in prebiotics or probiotics, or microbial community [A1] transplantation between patients. 
  • Help treat diseases such as inflammation, allergy, neurological disorders, diabetes and even cancer. Through comparing diversity and composition of gut microbial communities between people, we may better understand and treat these diseases, that are not typically considered related to microbes,
  • Have an environmental impact through creating alternative ways to produce fuel, or by increased ability to mitigate the greenhouse gas emission by working with the microbes in the cattle rumen.

Multi-disciplinary

You will gain the advantage of learning in a multi-disciplinary environment. Massey has world-leading expertise in many areas of science, especially veterinary, animal, health and environmental science. You can take advantage of this for your learning and research to look at microbiological sub-disciplines, such as environment/ecology, food and biotechnology.

Relevant learning

During your study you will gain a contemporary, relevant view of microbiology which is in line with topical research and developments in the area. You will be exposed to the latest discoveries and research.

Friendly environment - passionate scientists

There is a well-established community of fundamental scientists and students involved in a broad range of microbiological and microbiology-inspired research at Massey. We work together to share discoveries and research and provide peer support.

Why postgraduate study?

Postgraduate study is hard work but hugely rewarding and empowering. The workload of the Master of Science (Microbiology) replicates the high-pressure environment of senior workplace roles.

Not just more of the same

Postgraduate study is not just ‘more of the same’ as undergraduate study. Our experts are there to guide but if you have come from undergraduate study, you will find that postgraduate study demands more in-depth and independent study. It takes you to a new level in knowledge and expertise especially in planning and undertaking research.



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This course engages with issues at the very forefront of modern food production. You‘ll explore the origins of biotechnology, the legislation and social issues related to biotechnology in food, the immune system and role of antibodies. Read more

This course engages with issues at the very forefront of modern food production. You‘ll explore the origins of biotechnology, the legislation and social issues related to biotechnology in food, the immune system and role of antibodies.

You’ll have chance to challenge the myths associated with food allergies and the risks, causes and solutions. You’ll learn the science behind every ingredient that goes into a product.

The core sciences of chemistry and biochemistry underpin the course, alongside the processing of food. You’ll also study some elements of microbiology and nutrition. You’ll learn to apply fundamental scientific concepts to understand and manipulate the complex characteristics of foods and to integrate this scientific knowledge with an understanding of food technology.

The course is strongly linked to our research groups, meaning you’ll be taught by staff who are actively engaged in world-class research and cutting-edge professional practice.




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